One-Pan Creamy Cajun Shrimp & Sausage Tagliatelle
One-Pan Creamy Cajun Shrimp & Sausage Tagliatelle
Ingredients
For the Main Dish
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning, for shrimp
- 8 ounces andouille sausage, sliced
- 8 ounces tagliatelle pasta
For the Sauce
- 1 tablespoon butter
- 1/2 onion, medium, chopped
- 1/2 bell pepper, yellow, chopped
- 3 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon Cajun seasoning, for sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated, or as needed
- 2 tablespoons fresh parsley, chopped, for garnish, or as needed
Instructions
- 1
Season the 1 pound of peeled and deveined shrimp with 1 tablespoon of Cajun seasoning. Slice the 8 ounces of andouille sausage.
⏱️ 5 min
- 2
Melt 1 tablespoon of butter in a large skillet or pan over medium-high heat. Add the seasoned shrimp to the hot pan and cook for 1 to 2 minutes per side until they turn pink. Once cooked, remove the shrimp from the pan and set them aside.
⏱️ 4 min
- 3
Add the sliced andouille sausage to the same skillet. Cook until the sausage is browned and slightly crispy. Remove the cooked sausage from the pan and set it aside with the shrimp.
⏱️ 5 min
- 4
To the same pan, add the 1/2 medium chopped onion and 1/2 chopped yellow bell pepper. Sauté until the vegetables have softened, about 3-5 minutes.
⏱️ 5 min
- 5
Stir in the 3 cloves of minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 6
Add 1 tablespoon of tomato paste, 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes to the pan. Stir well and cook for 1 minute to allow the spices to bloom.
⏱️ 2 min
- 7
Pour in 2 cups of chicken broth and 1 cup of heavy cream. Bring the mixture to a boil.
⏱️ 3 min
- 8
Add the 8 ounces of tagliatelle pasta to the simmering sauce. Break the pasta in half if necessary to fit it into the pan. Stir to ensure the pasta is submerged in the liquid.
⏱️ 2 min
- 9
Cover the pan with a lid and reduce the heat to medium-low. Cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed, forming a creamy sauce.
⏱️ 12 min
- 10
Stir the cooked shrimp and sausage back into the pan with the pasta and sauce.
⏱️ 1 min
- 11
Add grated Parmesan cheese (to taste, starting with 1/4 cup) and fresh chopped parsley (to taste, starting with 2 tablespoons). Stir until the cheese is melted and the sauce is fully combined and creamy. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Cajun Shrimp & Sausage Tagliatelle
For the Main Dish
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning, for shrimp
- 8 ounces andouille sausage, sliced
- 8 ounces tagliatelle pasta
For the Sauce
- 1 tablespoon butter
- 1/2 onion, medium, chopped
- 1/2 bell pepper, yellow, chopped
- 3 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon Cajun seasoning, for sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated, or as needed
- 2 tablespoons fresh parsley, chopped, for garnish, or as needed
Instructions
- 1
Season the 1 pound of peeled and deveined shrimp with 1 tablespoon of Cajun seasoning. Slice the 8 ounces of andouille sausage.
⏱️ 5 min - 2
Melt 1 tablespoon of butter in a large skillet or pan over medium-high heat. Add the seasoned shrimp to the hot pan and cook for 1 to 2 minutes per side until they turn pink. Once cooked, remove the shrimp from the pan and set them aside.
⏱️ 4 min - 3
Add the sliced andouille sausage to the same skillet. Cook until the sausage is browned and slightly crispy. Remove the cooked sausage from the pan and set it aside with the shrimp.
⏱️ 5 min - 4
To the same pan, add the 1/2 medium chopped onion and 1/2 chopped yellow bell pepper. Sauté until the vegetables have softened, about 3-5 minutes.
⏱️ 5 min - 5
Stir in the 3 cloves of minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 6
Add 1 tablespoon of tomato paste, 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes to the pan. Stir well and cook for 1 minute to allow the spices to bloom.
⏱️ 2 min - 7
Pour in 2 cups of chicken broth and 1 cup of heavy cream. Bring the mixture to a boil.
⏱️ 3 min - 8
Add the 8 ounces of tagliatelle pasta to the simmering sauce. Break the pasta in half if necessary to fit it into the pan. Stir to ensure the pasta is submerged in the liquid.
⏱️ 2 min - 9
Cover the pan with a lid and reduce the heat to medium-low. Cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed, forming a creamy sauce.
⏱️ 12 min - 10
Stir the cooked shrimp and sausage back into the pan with the pasta and sauce.
⏱️ 1 min - 11
Add grated Parmesan cheese (to taste, starting with 1/4 cup) and fresh chopped parsley (to taste, starting with 2 tablespoons). Stir until the cheese is melted and the sauce is fully combined and creamy. Serve immediately.
⏱️ 3 min